Join Glenmorgan in June, sit outside, and enjoy four special additions to the dinner and dessert menus.
Executive Chef Bob Williams is carefully crafting a Grilled Calamari Salad with mixed greens, olives, feta, red onions, sun-dried tomatoes, cucumber, and balsamic vinaigrette for your special starter this month. For your entree selections, the chef is preparing Black n’ Blue Catfish made with blackened Chesapeake Blue Catfish, white cheddar grits, sautéed greens, topped with crawfish sauce, and Veal Cutlet Milanese made with golden crusted milk fed veal, tomato basil salad, fresh mozzarella, garden greens, and Parmesan potatoes. And for those who save room for dessert, you can look forward to a personal-sized Coconut-Macaroon Key Lime Pie with macaroon crust, meringue topping, and berry coulis.
Each month the chef will prepare a special starter, entree and dessert crafted with only the freshest seasonal ingredients that epitomize the flavors of that month. Try something new and select from our Chef’s Specials available for dinner. Enjoy one, two, or all three courses for your meal!